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INTRO...

Prologue...Eventually this blog will become a wonderful story, collaboration and reflection of our journey, education and commitment to how and why we've become vegan runners. At age 40, with two children (Jackson and Nathan), we've discovered something in ourselves that we didn't know existed and the result of this discovery has had an incredible impact on our life, our love, and our family.

This blog is intended to share our experiences as plant based runners. Come on in and join our story...

~ Zoe and Brad

Friday, September 6, 2013

These are a FAVOURITE snack in our household. Sometimes, I cut the Cashews down by half due to the high fat content. The dates and hot oil together play tricks on the tastebuds, but oohhhhh they are scrumptious! No salt, no sugar, no saturated fats, no dairy and all natural.

Large Head of Fresh Kale (cut or tear it off stem and break
into medium, chip sized pieces)

3/4 Cup of Raw Cashews (soaked for a few hours to soften) -> Very healthy and full of monounsaturate fats, calcium, dietary fiber BUT also very HIGH FAT. Replace Cashews with Salsa - it works.

4 Gloves of Garlic

2 tbsp of hot olive oil (jalapeño)

6-8 pitted dates

1/3 Cup of Almond Milk

In blender mix all the ingredients (except the Kale, of
course, which is in a large bowl).
Once consistency is thick and creamy (I like it to still have a few
chunks), use your hands (gets messy, so gloves are handy) and spread, meld,
fuse, press…all over the Kale.
Piece by piece, put the Kale on they trays, trying to isolate each one. I always start the dehydrator at HIGH for one hour and the lower the
temperature for about 8 hours. If no dehydrator, do the same thing at low temperature
in oven (180 degrees or so).

Wednesday, September 4, 2013

These muffins definitely top our favourite snack list. They are so easy to make, contain no eggs, no butter, no refined sugar and no dairy products. We eat them before a workout and sometimes during a workout or even just for a healthy ‘pick-me-up’ sort of snack during the day. Ingredients are all natural, there is no salt and the milled flax seed provides Omega 3 and Omega 6 Essential Fatty Acids and an awesome dose of iron and fibre.

Dry Ingredients:

2/3 Cup Whole Wheat Flour

1/3 Cup Ground Flax Seed

1 tbsp Baking Power

1 tbsp Baking Soda

Cinnamon

Wet Ingredients:

Chopped dates (natural sugar and potassium is great for
recovery!!)

Mashed Banana mixed with Apple Sauce (Potassium)

Cup of Wild Blueberries (super antioxidant)

1 tbsp Apple Cider Vinegar

1/3 Cup of Agave Nectar

1 Cup of Almond or Flax Milk

Topping and Filling:

Sliced Almonds

Oats

Touch of Brown Sugar

Chia Seeds and/or Cacao Nibs (complex carbs and very high source of FIBER)

Fresh or Frozen Blueberries (with some juice) - with spoon, place (press) into centre of
muffin after filling muffin pan

Directions:

Mix dry and wet ingredients.Fill Muffin pans ¾ full. Bake at around 350 degrees for
about 30 minutes. Time ALWAYS varies as it depends on the consistency of mixture which is
never perfect. Remember to grease the pan.

The muffin themselves are approximately150 Calories of PURE PLANT POWER GOODNESS.